Gibberellins pre-treatment and storage at high relative humidity improved the quality of 'Eureka' lemon (Citrus limon (L.) Burm. f.)

Gibberellins pre-treatment and storage at high relative humidity improved the quality of 'Eureka' lemon (Citrus limon (L.) Burm. f.)

The loss of pericarp greenness, wrinkling of the pericarp, and alteration of aroma are indicators of the ripening and senescence of lemons. In this study, lemons were soaked in 100 mg∙L-1 of gibberellin (GA) solutions for 5 min and stored at 14°C for 36 d under three relative humidity (RH) levels of...

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Bibliographic Details
Main Authors: Dandan Li, Xihong Li, Ze Miao, Jin Du, Jinxiao Cheng, Shiting Hu, Yuhang Li, Yingying Zhang, Lingling Liu, Amr Farouk, Lu Li, Yuqian Jiang
Format: Article
Language:English
Published: Maximum Academic Press 2024-10-01
Series:Food Innovation and Advances
Subjects:
relative humidity
gibberellins
visual appearance
nutritional quality
microstructure
volatile compounds
Online Access:https://www.maxapress.com/article/doi/10.48130/fia-0024-0040
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